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PE68198A1 - Proceso para preparar tiras de papas parcialmente fritas congeladas que tienen textura de freir por inmersion en aceite caliente cuando son terminadas al horno - Google Patents

Proceso para preparar tiras de papas parcialmente fritas congeladas que tienen textura de freir por inmersion en aceite caliente cuando son terminadas al horno

Info

Publication number
PE68198A1
PE68198A1 PE1997000313A PE00031397A PE68198A1 PE 68198 A1 PE68198 A1 PE 68198A1 PE 1997000313 A PE1997000313 A PE 1997000313A PE 00031397 A PE00031397 A PE 00031397A PE 68198 A1 PE68198 A1 PE 68198A1
Authority
PE
Peru
Prior art keywords
potatoes
fried
partially
approximately
frying
Prior art date
Application number
PE1997000313A
Other languages
English (en)
Inventor
Belle Cromwell Walsh
Joseph James Elsen
Patrick Joseph Corrigan
Jeffrey John Kester
Original Assignee
Procter & Gamble
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Procter & Gamble filed Critical Procter & Gamble
Publication of PE68198A1 publication Critical patent/PE68198A1/es

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/18—Roasted or fried products, e.g. snacks or chips

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

QUE COMPRENDE: A) FREIR PARCIALMENTE TIRAS DE PAPA EN ACEITE A UNA TEMPERATURA APROXIMADAMENTE ENTRE 132�C Y 196�C HASTA REDUCIR EL CONTENIDO DE HUMEDAD DE LAS PAPAS APROXIMADAMENTE ENTRE 34% Y 42%; B) DESPUES DE UN CONGELAMIENTO PREVIO, HIDRATAR LA SUPERFICIE DE LAS PAPAS PARCIALMENTE FRITAS, MEDIANTE APLICACION DE UNA SOLUCION ACUOSA QUE COMPRENDE AGUA Y UN AGENTE SABORIZADOR HIDROSOLUBLE, O UNA DISPERSION ACUOSA QUE COMPRENDE UN AGENTE SABORIZADOR SOLUBLE EN ACEITE O ACEITE ACONDICIONADO DISPERSO DENTRO DE UNA FASE ACUOSA CONTINUA, QUE SE APLICA POR MEDIO DE UN DISPOSITIVO PULVERIZADOR HASTA QUE SU PESO AUMENTE APROXIMADAMENTE ENTRE 4% Y 6%; Y C) CONGELAR DICHAS PAPAS PARCIALMENTE FRITAS HIDRATADAS. DICHAS PAPAS TIENEN UNA HUMEDAD VOLUMETRICA APROXIMADAMENTE ENTRE 42% y 48%
PE1997000313A 1996-04-29 1997-04-25 Proceso para preparar tiras de papas parcialmente fritas congeladas que tienen textura de freir por inmersion en aceite caliente cuando son terminadas al horno PE68198A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US63982096A 1996-04-29 1996-04-29

Publications (1)

Publication Number Publication Date
PE68198A1 true PE68198A1 (es) 1998-11-16

Family

ID=24565682

Family Applications (1)

Application Number Title Priority Date Filing Date
PE1997000313A PE68198A1 (es) 1996-04-29 1997-04-25 Proceso para preparar tiras de papas parcialmente fritas congeladas que tienen textura de freir por inmersion en aceite caliente cuando son terminadas al horno

Country Status (21)

Country Link
US (1) US6042870A (es)
EP (1) EP0906033A1 (es)
JP (1) JPH11508144A (es)
KR (1) KR20000065077A (es)
CN (1) CN1219846A (es)
AR (1) AR006898A1 (es)
AU (1) AU725115B2 (es)
BR (1) BR9708833A (es)
CA (1) CA2252121A1 (es)
CO (1) CO4600629A1 (es)
CZ (1) CZ344098A3 (es)
EG (1) EG20669A (es)
IL (1) IL126629A0 (es)
MA (1) MA24247A1 (es)
NO (1) NO984912L (es)
NZ (1) NZ332272A (es)
PE (1) PE68198A1 (es)
TR (1) TR199802177T2 (es)
TW (1) TW374696B (es)
WO (1) WO1997040707A1 (es)
ZA (1) ZA973539B (es)

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US6548093B1 (en) 1999-04-29 2003-04-15 J. R. Simplot Company Process for preparing storage stable low moisture parfried potato strips
US20020127315A1 (en) * 2001-03-08 2002-09-12 Doan Craig Howard Process for preparing french fried potatoes having an extended shelf life at refrigerated temperatures and a reduced reconstitution time
US7534934B2 (en) 2002-02-20 2009-05-19 J.R. Simplot Company Precise breeding
EP1585384B1 (en) 2002-02-20 2012-07-11 J.R. Simplot Company Precise breeding
US20050220973A1 (en) * 2002-02-28 2005-10-06 Mccain Foods Limited Reduced fat chip and manufacturing process
JP4699898B2 (ja) * 2002-11-08 2011-06-15 バイエル・クロップサイエンス・アーゲー 熱処理された食品のアクリルアミド含有率を減少させる方法
US20050153045A1 (en) * 2003-11-21 2005-07-14 Lamar Johnson Method for formation of enhanced expandable food products
PL2444497T3 (pl) 2004-09-24 2015-04-30 Simplot Co J R Wyciszanie genów
US20070098860A1 (en) * 2005-10-28 2007-05-03 J.R. Simplot Company Post-roast infusion of vegetable and fruit pieces
US8435583B2 (en) * 2006-07-06 2013-05-07 J.R. Simplot Company French fry production method with reduced crumb generation
US20080038443A1 (en) * 2006-08-09 2008-02-14 Dwane Bert Benson Process for preparing potato products having reduced trans-fat levels
MX349407B (es) * 2009-12-29 2017-07-27 Team Foods Colombia Sa Composición grasa que reduce la formación de escarcha en alimentos prefreídos y congelados.
CA2822323A1 (en) * 2012-10-18 2014-04-18 Hormel Foods Corporation Extended shelf life sandwich and method of making said sandwich
JP6994433B2 (ja) * 2017-06-02 2022-01-14 株式会社日清製粉グループ本社 冷凍食品の製造方法

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US2962419A (en) * 1957-05-20 1960-11-29 Heyden Newport Chemical Corp Dietetic compositions
US3397993A (en) * 1965-09-20 1968-08-20 Mcdonalds System Inc Process for preparing frozen french fry potato segments
US3600186A (en) * 1968-04-23 1971-08-17 Procter & Gamble Low calorie fat-containing food compositions
US3865964A (en) * 1971-03-15 1975-02-11 Ore Ida Foods Coating the surface of frozen, fried french fries with atomized fat globules
US3968265A (en) * 1973-02-01 1976-07-06 American Potato Company Freeze-thaw stable, french fry potato product and process for producing the same
US3934046A (en) * 1973-04-06 1976-01-20 The United States Of America As Represented By The Secretary Of Agriculture Water leaching pre-fried potato slices
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US4005195A (en) * 1976-02-12 1977-01-25 The Procter & Gamble Company Compositions for treating hypercholesterolemia
CA1064764A (en) * 1976-03-30 1979-10-23 Bruce E. Phillips Frozen french fried potatoes with oil sprayed surfaces
US4109020A (en) * 1977-07-01 1978-08-22 The United States Of America As Represented By The Secretary Of The Army Method of producing crisp reheated french fried potatoes
US4219575A (en) * 1978-11-13 1980-08-26 Amfac Foods, Inc. Potato segment and process for preparing frozen french fried potatoes suitable for microwave reheating
US4269861A (en) * 1979-02-21 1981-05-26 Heat And Control, Inc. Process for preparing french fried potatoes and apparatus
DE3065049D1 (en) * 1979-08-06 1983-11-03 Gen Foods Corp A frozen sliced potato product that simulates deep-fried potatoes and a method of manufacturing it
GB2078081B (en) * 1980-06-26 1984-01-18 Lamb Weston Inc Proces for preparing frozen french fried potatoes for oven reheating
US4551340A (en) * 1980-12-02 1985-11-05 General Foods Corporation Process for preparing frozen par-fried potatoes
US4456624A (en) * 1983-01-14 1984-06-26 Lamb-Weston, Inc. Process for making french fried potatoes
US4590080A (en) * 1983-03-28 1986-05-20 J. R. Simplot Company Process for preparing parfried and frozen potato products
US4508746A (en) * 1983-06-20 1985-04-02 Cpc International Inc. Low calorie edible oil substitutes
US4518772A (en) * 1983-06-23 1985-05-21 The Proctor & Gamble Company Synthesis of higher polyol fatty acid polyesters using high soap:polyol ratios
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US4888196A (en) * 1989-03-28 1989-12-19 The Procter & Gamble Company Process for tempering flavored confectionery compositions containing reduced calorie fats and resulting tempered products
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Also Published As

Publication number Publication date
KR20000065077A (ko) 2000-11-06
EG20669A (en) 1999-11-30
CO4600629A1 (es) 1998-05-08
TR199802177T2 (xx) 1999-02-22
NZ332272A (en) 2000-04-28
CA2252121A1 (en) 1997-11-06
US6042870A (en) 2000-03-28
BR9708833A (pt) 1999-08-03
IL126629A0 (en) 1999-08-17
AU2673397A (en) 1997-11-19
CN1219846A (zh) 1999-06-16
TW374696B (en) 1999-11-21
AR006898A1 (es) 1999-09-29
CZ344098A3 (cs) 1999-03-17
ZA973539B (en) 1997-12-04
JPH11508144A (ja) 1999-07-21
MA24247A1 (fr) 1998-04-01
NO984912L (no) 1998-12-04
EP0906033A1 (en) 1999-04-07
NO984912D0 (no) 1998-10-22
WO1997040707A1 (en) 1997-11-06
AU725115B2 (en) 2000-10-05

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